Meat Pot-Pie
From Twentieth century home cook book, 1905
Serves 6
Cannot be made in a flat-bottomed pot.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 129. The excerpt below is the record exactly as published.
Meat Pot-Pie. — The old-fashioned way of making a pot-pie, and the only way in which the lower crust can be properly browned, is to use a thick round-bottonied pot over an open fire. The bottom and sides of the pot are lined with thick crust
Cook this with the app: pantry check, scaling, and the assistant.